Bbq Soft Shell Crabs With Grilled Vidalia Onions Food

CREAMED VIDALIA ONIONS

Steps:

• Preheat the oven to 350 degrees F. Melt 4 tablespoons butter in a stoveproof gratin dish over medium-high heat; add 4 pounds Vidalia onions (cut into wedges) and cook 5 minutes. Add a pinch each of nutmeg, cayenne, salt and black pepper, then add 3 tablespoons white wine and simmer 2 minutes. Whisk 1 1/4 cups half-and-half and 3 tablespoons flour; stir into the onions and bring to a boil. Mix 2 tablespoons melted butter, 1 cup panko (Japanese breadcrumbs), 2 tablespoons chopped chives, and salt and pepper. Sprinkle over the onion, cover with parchment paper and bake 30 minutes. Uncover and broil until golden, 5 more minutes.

SOFT-SHELL CRABS ON THE GRILL

Steps:

• Rinse crabs under cold running water; brush them with a small brush if necessary to remove any dirt from their shells. Twist off and discard apron. Fold back the pointed sides of the top shell to expose gills; remove gills on both sides. Using kitchen scissors, cut across the front of the crab about 1/4-inch behind the eyes and mouth; squeeze out the small sac located directly behind the mouth.
• Preheat a grill with the lid down or a grill pan over medium-high heat.
• Brush crabs with olive oil and season with salt and pepper. Place crabs on grill and cover. Cook, turning crabs every couple minutes and basting them with remaining olive oil, until they turn orange and are cooked through, 7 to 9 minutes. Remove from grill and serve immediately.

RIB-EYE STEAK WITH VIDALIA ONIONS

Steps:

• For the steak:
• Rub each steak on both sides with some of the olive oil and seasonings. Grill over high heat, turning just once, to desired doneness.
• For the onions:
• Put some of the chopped garlic, 2 tablespoons butter, and a teaspoon of seasoning on the cut side of each of 4 onion halves. Top each with the another half. Wrap each onion completely in aluminum foil, and bury in the hot coals for about 10 minutes, until quite soft. Move to the grates to finish cooking, another 5 minutes or so. The onions should be golden and soft to the point of falling apart.

GRILLED SOFT-SHELL CRABS

Steps:

• Clean crabs by removing gills and cutting off the eyes and mouth.
• Place crabs on pan or aluminum foil. Place on grill over a low fire. Baste the crabs with the Lemon Butter Sauce. Cook for 5 to 6 minutes on each side. Continue to baste during cooking. Before serving, top each crab with a slice of tomato and a small amount of mozzarella cheese. Allow cheese to melt. Remove from grill. Serve immediately.
• Add lemon juice and other seasonings. Seasonings may be adjusted for personal taste. Allow to simmer for about 20 minutes.

BBQ'S SOFT SHELL CRABS

Steps:

• Place wok and ring over BBQ. Heat 1 1/2 inches vegetable oil in the wok over hot fire.
• In 1 shallow bowl, combine the flour and crab boil. In a second bowl, beat the eggs with 1 tablespoon water. In a third bowl, put the bread crumbs.
• Using paper towel, pat dry a crab. Dredge in flour, coat with egg mixture, then place in bread crumbs or back in flour. Coat well.
• Using tongs, lower the crab into hot oil. Brown both sides, about 1 to 2 minutes. While first crab cooks, prepare second crab. Repeat with remaining ingredients.
• When crab is done, place on grate or paper to drain.

VIDALIA ONIONS FOR THE GRILL

Steps:

• Cut each onion into approximately 8 wedges.
• Place wedges on a large sheet of aluminum foil.
• Slice butter into dabs and place on top of the onion.
• Add garlic, bouillon cube, and seasoning salt.
• Wrap in foil paper ensuring that the seams are closed tightly. I usually wrap again with another sheet of foil.
• Place foil package on the hot grill for 30 to 40 minutes, turning frequently.